2 DELICIOUS WAYS WITH APPLES FOR AUTUMN

Autumn has arrived. And that means apple season is here!

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Try these two delicious apple recipes that are sure to satisfy your sweet (and crisp) cravings – enjoyed for breakfast and dessert!

ROASTED APPLES WITH YOGHURT & OAT CRUMBLE
Serves 4 // Cooking time 1 hour 20 minutes



INGREDIENTS

For the apples

4 apples, halved and cored
4 cups water
1 tsp cinnamon
1 tsp vanilla

For the oat crumble

1 cup oats
¼ cup coconut flakes
4 Tbsp almond butter
6 Tbsp honey

METHOD

For the apples

1. Preheat oven to 180°C.
2. Add the apples, water, cinnamon and vanilla to a baking tray.

For the oat crumble

1. Mix all ingredients together and lay on a lined baking tray.
2. Bake the apples and oat crumble at the same time. Bake the apples for 1 hour, until the liquid has reduced, and apples have softened. Bake the crumble until golden, about 10 minutes.
3. To serve, put double-cream yoghurt in a bowl and top with apples and the crumble.

Recipe & styling: Chiara Turilli
Photography: Andreas Eiselen // HMimages.co.za


MINI SALTED CARAMEL AND APPLE TARTE TATINS
Makes 12 // Cooking time 1 hour



INGREDIENTS
1 cup sugar
90g butter, cubed
½ cup cream
1 tsp sea salt
6 apples, thinly sliced
4 sprigs thyme, chopped
500g puff pastry
Icing sugar, to dust

METHOD
1. Preheat oven to 200ºC and grease a 12-hole muffin tin.
2. Place sugar in a pot over medium heat. Cook, stirring gently with a spatula, for 3–4 minutes, until it has melted and turned an amber colour.
3. Whisk in the butter. Once it is completely melted, slowly pour in the cream, whisking to combine. Add the salt and set aside to cool.
4. Evenly distribute apple slices and thyme between each muffin hole. Bake for 10 minutes, until the apples just begin to soften.
5. Roll out the pastry. Cut out 12 circles to fit the holes of the muffin tin.
6. Remove muffin tin from oven and drizzle 2 tsp salted caramel over each apple portion. Cover each one with a circle of pastry. Using a sharp knife, poke a hole in the pastry, to allow steam to be released during baking.
7. Bake the tarte tatins for a further 15–20 minutes, until pastry is golden brown and completely cooked through.
8. Remove from the oven and allow to cool completely, before carefully inverting to remove from the tin. Dust with icing sugar and serve.

Recipe & styling: Luisa Hayes
Photography: Andreas Eiselen // HMimages.co.za